Food recipes
Butternut Squash Tart with Roquefort Sauce
Butternut Squash Tart with Roquefort Sauce
Ingredients:
Roquefort Sauce:
1 tablespoon unsalted butter
3 tablespoons finely chopped shallot
1 tablespoon white wine vinegar
6 ounces Roquefort cheese
Directions:
1. To make the tart: Position the rack in the center of the oven and heat to 350°F.
2. Mix the squash, onion, and olive oil in a large roasting pan. Roast until the squash is tender, about 1 hour, tossing at least twice. Transfer the roasting pan to a rack and cool for at least 30 minutes. Leave the oven on.
3. Meanwhile, melt the butter in a large saucepan over medium-low heat. Whisk in the flour until a paste forms, then whisk in the milk in a slow, steady stream until the flour dissolves. Continue whisking until the mixture bubbles and thickens a bit, about 2 minutes. Set the pan aside off the heat to cool for 30 minutes.
4. Scrape the contents of the roasting pan into a large food processor and process until smooth, scraping down the inside of the bowl at least once. Add the thickened milk mixture and process until smooth. Add the Parmesan, egg yolks, salt, nutmeg, and pepper; process again until smooth.
5. Grease the inside walls and bottom of a 9-inch springform pan with some butter, then add the ground nuts and turn the pan to coat the sides and bottom thoroughly. Pour in the batter from the food processor. Bake until the custard is browned and set when the pan is tapped, about 1 hour, maybe a little more. Cool on a wire rack for at least 1 hour.
6. To make the sauce: Melt the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring often, until softened, about 3 minutes. Stir in the vinegar and keep stirring until it's almost evaporated. Crumble in the cheese, reduce the heat to low, and stir until it melts.
7. To serve, unlatch the springform pan and unmold the tart. Spoon a small pool of the warm sauce onto small serving plates. Slice the tart into wedges and set one piece on each plate, preferably standing up on its bottom like a tall slice of cake.
Make Ahead:
Keep the baked tart on the wire rack for up to 4 hours, or make it the day before and store, covered, in the refrigerator once cooled. If refrigerated, allow the tart to come back to room temperature before unmolding and slicing into wedges.
Make the sauce up to 2 hours in advance. Store, covered, on the back of the stove. Warm over very low heat, stirring often, just before serving.
Shortcut:
Look for cubed butternut squash in the produce section of your supermarket.
Ingredients:
Roquefort Sauce:
1 tablespoon unsalted butter
3 tablespoons finely chopped shallot
1 tablespoon white wine vinegar
6 ounces Roquefort cheese
Directions:
1. To make the tart: Position the rack in the center of the oven and heat to 350°F.
2. Mix the squash, onion, and olive oil in a large roasting pan. Roast until the squash is tender, about 1 hour, tossing at least twice. Transfer the roasting pan to a rack and cool for at least 30 minutes. Leave the oven on.
3. Meanwhile, melt the butter in a large saucepan over medium-low heat. Whisk in the flour until a paste forms, then whisk in the milk in a slow, steady stream until the flour dissolves. Continue whisking until the mixture bubbles and thickens a bit, about 2 minutes. Set the pan aside off the heat to cool for 30 minutes.
4. Scrape the contents of the roasting pan into a large food processor and process until smooth, scraping down the inside of the bowl at least once. Add the thickened milk mixture and process until smooth. Add the Parmesan, egg yolks, salt, nutmeg, and pepper; process again until smooth.
5. Grease the inside walls and bottom of a 9-inch springform pan with some butter, then add the ground nuts and turn the pan to coat the sides and bottom thoroughly. Pour in the batter from the food processor. Bake until the custard is browned and set when the pan is tapped, about 1 hour, maybe a little more. Cool on a wire rack for at least 1 hour.
6. To make the sauce: Melt the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring often, until softened, about 3 minutes. Stir in the vinegar and keep stirring until it's almost evaporated. Crumble in the cheese, reduce the heat to low, and stir until it melts.
7. To serve, unlatch the springform pan and unmold the tart. Spoon a small pool of the warm sauce onto small serving plates. Slice the tart into wedges and set one piece on each plate, preferably standing up on its bottom like a tall slice of cake.
Make Ahead:
Keep the baked tart on the wire rack for up to 4 hours, or make it the day before and store, covered, in the refrigerator once cooled. If refrigerated, allow the tart to come back to room temperature before unmolding and slicing into wedges.
Make the sauce up to 2 hours in advance. Store, covered, on the back of the stove. Warm over very low heat, stirring often, just before serving.
Shortcut:
Look for cubed butternut squash in the produce section of your supermarket.
Printed from https://recipe.bluelayer.org/recipe/74605/butternut-squash-tart-with-roquefort-sauce